FoodService Director - food safetyhttp://www.foodservicedirector.com/article-keywords/food-safety
enHow colleges are tackling allergies in 2018http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/how-colleges-are-tackling-allergies-in-2018
<div class="field field-name-body field-type-text-with-summary field-label-above"><div class="field-label">Body:&nbsp;</div><div class="field-items"><div class="field-item even" property="rnews:articlebody schema:articleBody"><p>Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.</p>
<p>This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States, according to research from the U.S. Centers for Disease Control and Prevention. If severely allergic diners aren’t eating in most noncommercial operations already, they will be soon.</p>
<p>As a Type 1 diabetic who has experienced incidents of low blood sugar, Procopio could relate, and he sent staff dietitian Gina Keilen for master training through AllerTrain. The specialization of the American diet is a permanent shift, Keilen believes, and FSDs need to be more ready than ever to cater to new needs in 2018. “I don’t see it slowing down anytime soon,” she says. “People aren’t making this up, and it’s here to stay.”</p>
<h4>Where to draw (and not draw) lines</h4>
<p>Allergies were already on Michigan State’s radar when the Boy Scouts arrived on campus. In 2014, a freshman reacted to a tiny nut exposure that staff ultimately could not trace.</p>
<p>Although the student’s anaphylactic shock was delayed, it did require hospitalization—prompting the dining team to do a reset over spring break and remove peanuts, tree nuts and coconut entirely from the menus at two of its halls.</p>
<p>The team deliberately labeled those dining halls “nut-conscious” rather than “peanut-free,” as they’re aware that students may, for instance, snack on nuts in their rooms and come to eat without washing their hands. “We really go above and beyond,” Procopio says. “But I always shake my head when I see an elementary school call itself peanut-free—there’s no such thing. It creates a false sense of security.”</p>
<p>Procopio and Keilen also consciously chose not to stock Michigan State’s dining locations with EpiPens. “That creates new responsibilities from a medical standpoint,” Procopio says. “We all thought it was best that these young adults be vigilant.”</p>
<p>At Valparaiso University’s main dining center, however, EpiPens are stocked at either end of the building, says John Reid, assistant director of dining and catering. Three years ago, a prospective student at the Valparaiso, Ind., school mistook a peanut butter cookie for a sugar cookie and had a mild reaction. Though his parents took him to the hospital and he was fine, administrators were alarmed.</p>
<p>Valparaiso’s general counsel approved the stocking of the EpiPens as part of an official allergic reaction response process. “Our procedure is call 911 first,” Reid says. “We will ask you where your EpiPen is. We will administer and guide your hand to inject you. You will go to the hospital come heck or high water.”</p>
<h4>How to do special stations</h4>
<p>When the level of need is high enough, operators have turned to drawing a more physical line, with special stations dedicated to allergic and food-sensitive diners. St. Norbert College in De Pere, Wis., developed its first allergy-friendly station in 2012. The college received partial funding from FARE, the Food Allergy Research &amp; Education organization, which awards matching grants of up to $10,000 for such investments.</p>
<p>Staff put in a year of research and consultation and six months of construction, says Melissa DaPra, St. Norbert’s marketplace manager. The resulting station is free of gluten and most of the “big eight” allergens, though it does include controlled use of dairy and soy.</p>
<p>The college surveyed students not only about the mechanics of receiving their food—whether they’d like to preorder via call, email or app, for example—but also about what sorts of cuisine they’d like. “We toured other colleges and they were doing it well, but we stayed away from the lean roasted meats and a side of starch that we saw in other places,” DaPra says. “We found these students all want to eat what everyone else is eating: pizzas, chicken wings, typical college foods.”</p>
<p>Each of Michigan State’s nine dining halls has an allergy-friendly station, and in the past few years they’ve gone from being open only to those with reported allergies to being open to all. “When they were locked, people weren’t going to the manager, and they were missing out,” Keilen says. “We made the decision to open them up. There are people who don’t really need it who take it now, but we are performing a greater service.”</p>
<p>After hiring staff dietitian Patty Anson two years ago, Oklahoma State University opened a special dining concept, The Natural, in 2016. The allergen-friendly, vegetarian station offers all breads free of soy, gluten, egg and milk. Flatbread pizzas, salads and both cold and hot-pressed sandwiches are on offer; a panino of sunbutter with banana is one of the most popular dishes.</p>
<p>Anson’s business card is displayed at the station, encouraging those with dietary needs to call her. Bill Moloney, director of university dining services for the Stillwater, Okla., school, says The Natural has been serving about 100 meals a day.</p>
<h4>Ready for the next: Low-FODMAP and More</h4>
<p>The newest acronym to hit vocabularies: FODMAP, or fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Low-FODMAP diets appear to aid digestion for those with irritable bowel syndrome, and doctors’ prescriptions for it are on the rise. These diets avoid foods containing certain sugars and fibers that may cause diarrhea, constipation, gas, bloating and abdominal pain.</p>
<p>This is where it gets tricky for foodservice providers: High-FODMAP foods make up a long list, including lactose; fructose; sugars found in various fruits, vegetables and candies; and fibers found in wheat, onions, garlic, beans and soy milk. “[FODMAP] is coming at us full-force right now,” Keilen says.</p>
<p>Another highly specialized diet on operators’ radars is Jain cuisine, a vegetarian diet that excludes onions, potatoes, eggplants, garlic and other root vegetables. Oklahoma State was home to an Indian student who was having trouble adhering to the Jain diet last year. He had lost a great deal of weight, and his parents were thinking of bringing him home—until he worked with Ansom, the university’s dietitian. Now, he’s thriving. “It’s one of our success stories in working with international student affairs,” she says.</p>
<p>At Valparaiso, Reid sees sesame and corn coming down the pike as problematic menu items. He’s wary of the fact that imported sesame oil is often processed in the same overseas facilities that process peanut oil. And he’s seen people beginning to avoid both high-fructose corn syrup and corn as a vegetable. While the school isn’t prepared to eliminate either ingredient yet, it’s pulling back from both in its recipes. “We’re probably going to have to reduce or remove them eventually, but in the present time we’ll just have them limited,” Reid says. “A kid and corn are hard to keep apart.”</p>
<p>Diners have chosen schools such as Michigan State because of the dietary accommodations, Keilen says. “Being able to eat safely is a big factor in people picking the university they pick,” she says. “You’re never going to make everybody happy, but students telling a cook, ‘You made my semester for me,’ and watching their reaction of tears—it’s worth it.”</p>
</div></div></div><div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even" rel="rnews:creator schema:creator">Lynn Freehill-Maye</div></div></div><span property="rnews:name schema:name" content="How colleges are tackling allergies in 2018" class="rdf-meta element-hidden"></span>Tue, 13 Feb 2018 19:16:23 +0000eadams@winsightmedia.com88161 at http://www.foodservicedirector.comManaging Your BusinessEnsuring Food Safetyhttp://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/how-colleges-are-tackling-allergies-in-2018#commentsMake a clean kitchen sweephttp://www.foodservicedirector.com/managing-your-business/promoting-workplace-safety-sanitation/articles/make-clean-kitchen-sweep
<div class="field field-name-body field-type-text-with-summary field-label-above"><div class="field-label">Body:&nbsp;</div><div class="field-items"><div class="field-item even" property="rnews:articlebody schema:articleBody"><p>It’s never too early in the season to start on every kitchen’s favorite task: spring cleaning. Even for operators who take regular stock of their kitchenware, an annual harder look at what’s in those drawers can shed light on gear that’s past its prime.</p>
<p>“Food safety should be the first thing [to consider] when evaluating kitchen tools and equipment,” says Tony Harn, Lee Health’s food safety and quality assurance manager.</p>
<p>“Certain conditions should raise a red flag: Things such as gouges in cutting boards, scratches on wooden-handled utensils, rust spots on metal, torn equipment gaskets, broken welds and chips on cutting blades or knives should be reasons to discard or repair equipment.”</p>
<p>Harn suggests asking the following questions during an annual kitchen evaluation:</p>
<ol><li>How easy is it to clean each tool? Does staff understand how to break items down to key components so that they can be cleaned properly?</li>
<li>Which staff member is tasked with conducting regular, visual safety inspections of the equipment? Is that person a busy manager, or someone who has the time to devote to these inspections?</li>
<li>Could you consider using an ATP swab to assess kitchen cleanliness? They’re easy to perform and give an instant read that can help determine whether sanitation has been effective.</li>
<li>What kind of condition are floors, drawers, drains and ceilings in?</li>
<li>How do the handheld cutting, slicing and peeling tools look? Do they have chips or food buildup in hard-to-reach areas? If so, best to replace them outright.</li>
</ol><p>Safety is the top concern, but if a utensil is ever on display to diners, whether as part of a display or an open kitchen, give it extra scrutiny, says Shep Drinkwater, executive chef for Vi at Bentley Village in Naples, Fla.</p>
<p>“Scratched saute pans, chipped-rim glasses, those all have to go,” he says. “Anything that does front of house, you have to think about differently.”</p>
</div></div></div><div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even" rel="rnews:creator schema:creator">FSD Staff</div></div></div><span property="rnews:name schema:name" content="Make a clean kitchen sweep" class="rdf-meta element-hidden"></span>Fri, 09 Feb 2018 23:21:00 +0000eadams@winsightmedia.com88149 at http://www.foodservicedirector.comManaging Your BusinessPromoting Workplace Safety & Sanitationhttp://www.foodservicedirector.com/managing-your-business/promoting-workplace-safety-sanitation/articles/make-clean-kitchen-sweep#commentsAllergy-friendly fare optionshttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/allergy-friendly-fare-options
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even" property="dc:title"><h1>Allergy-friendly fare options</h1></div></div></div><div class="field field-name-social-share-01 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-social-share" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-social_share' class='boxes-box'><div class="boxes-box-content"><div class="social-share">
<a target="_blank" href="https://www.facebook.com/sharer/sharer.php?u=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-fb.jpg" /></a>
<a target="_blank" href="https://plus.google.com/share?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-gg.jpg" /></a>
<a target="_blank" href="https://www.linkedin.com/shareArticle?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-li.jpg" /></a>
<a target="_blank" href="https://twitter.com/intent/tweet?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-tw.jpg" /></a>
<a target="_blank" href="https://mail.google.com/mail/u/0/?view=cm&fs=1&to&su=food+safety&body=http://www.foodservicedirector.com/taxonomy/term/1405/feed&ui=2&tf=1"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-em.jpg" /></a>
</div></div></div> </div>
</div>
</div></div></div><div class="large-right"><div class="media-image"><a href="/ideas-innovation/steal-this-idea/articles/allergy-friendly-fare-options"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/300_x_225/public/nuts.jpg?itok=sndEoIoe" width="300" height="225" alt="nuts" title="" /></a></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.</p>
</div></div></div><div class="stronger">Lisa Eberhart </div><div class="stronger">Director of Wellness and Nutrition</div><div class="stronger">North Carolina State University </div><div class="field field-name-steal-this-idea-icon field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-steal-this-idea-icon" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-steal_this_idea_icon' class='boxes-box'><div class="boxes-box-content"><div class="large-8 columns">&nbsp;</div><div class="large-4 columns"><a href="/ideas-innovation/steal-this-idea/webform"><img alt="Steal This Idea" class="right" src="/sites/all/themes/custom/fsd2016/images/haveanidea.jpg" /></a></div></div></div> </div>
</div>
</div></div></div><div class="stronger">Raleigh, NC</div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Related Topics:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-safety">food safety</a></span></div><div class="field-item odd"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-sensitivities">food sensitivities</a></span></div></div></div><div class="field field-name-related-articles field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="stub"><span>Related Content</span></div><div class="related-node item-1"><a href="/ideas-innovation/steal-this-idea/articles/coffee-conversation-gather-staff-feedback">Coffee and conversation gather staff feedback</a><span>11/17/2017</span></div></div></div></div><div class="field field-name-oas-jx-x10 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-articles-oas-x10" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-articles_oas_x10' class='boxes-box'><div class="boxes-box-content"><script type="text/javascript">
<!--
OAS_url = 'http://oasc18009.247realmedia.com'; // Your OAS cname
OAS_sitepage = 'www.foodservicedirector.com/taxonomy/term/1405/feed';
OAS_pos = 'x10'; // Target Position
OAS_query = ''; // Search Terms/Keywords ñ remove "Keyword" from query string and from variables in
var OAS_RN = new String (Math.random());
var OAS_RNS = OAS_RN.substring (2,11);
document.write('<scr' + 'ipt type="text/javascript" src="' + OAS_url + '/RealMedia/ads/adstream_jx.ads/' + OAS_sitepage + '/1' + OAS_RNS + '@' + OAS_pos + '?' + OAS_query + '"></scr' + 'ipt>');
// -->
</script>
<noscript>
<a href="http://oasc18009.247realmedia.com/RealMedia/ads/click_nx.ads/OAS_sitepage/@x10">
<img src="http://oasc18009.247realmedia.com/RealMedia/ads/adstream_nx.ads/OAS_sitepage/@x10" border="0" />
</a>
</noscript></div></div> </div>
</div>
</div></div></div><div class="field field-name-post-date field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">November 17, 2017</div></div></div><span property="dc:title" content="Allergy-friendly fare options" class="rdf-meta element-hidden"></span>Fri, 17 Nov 2017 23:00:13 +0000eadams@winsightmedia.com87945 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/allergy-friendly-fare-options#comments5 great ideas gathered at a chefs’ conferencehttp://www.foodservicedirector.com/ideas-innovation/emerging-trends/articles/5-great-ideas-gathered-chefs-conference
<div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/profile/patricia-cobe">Patricia Cobe</a></div></div></div><div class="field field-name-field-article-summary field-type-text-long field-label-above"><div class="field-label">Article Summary:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Smart tactics to tackle labor issues, sustainability, food safety and more were offered up this week during <em>FoodService Director’s</em> first Chefs’ Council Summit.</p>
</div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/section/ideas-and-innovation" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Ideas and Innovation</a></div><div class="field-item odd"><a href="/section/emerging-trends" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Emerging Trends</a></div></div></div><div class="field-collection-container clearfix"><div class="field field-name-field-enhanced-slideshow field-type-field-collection field-label-above"><div class="field-label">Enhanced Slideshow:&nbsp;</div><div class="field-items"><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/6968" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/labor-chats-chef-council_0.jpg?itok=9lcDlmYc" width="787" height="465" alt="chef&#039;s council" /></div><div class="slide-caption"><p>Smart tactics to tackle labor issues, sustainability, food safety and more were offered up during <em>FoodService Director’s</em> first Chefs’ Council Summit, held Oct. 14-16 on the <a href="https://www.umich.edu/">University of Michigan</a> campus. In attendance were chefs from every segment of noncommercial foodservice, there to experience hands-on culinary workshops, food tours and presentations. Here’s some of the insight we gleaned from those chefs during the two-day program.</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/6969" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>1. The coolest food safety idea </h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/michigan-coats-salad.jpg?itok=tOirpamr" width="787" height="465" alt="grab-and-go process" /></div><div class="slide-caption"><p><a href="http://www.foodservicedirector.com/industry-news-opinion/news/articles/university-michigan-honored-campus-dining-renovations">Michigan Dining’s</a> grab-and-go business has increased by 75% in the last three years, says Steve Mangan, the department's senior director. To accommodate that growth and assure food is prepped and held at the proper temperature, staff members make the salads and sandwiches right in the walk-in. The large cooler is set up with a long table surrounded by shelves of ingredients and hooks holding winter jackets and hats. Employees don the warm outerwear for their short shifts, rotating back into the kitchen to warm up.</p>
</div></div>
</div></div><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/6970" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>2. Battle of the fish</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/michigan-fish.jpg?itok=5Azvdokl" width="787" height="465" alt="fish" /></div><div class="slide-caption"><p>Frank Turchan, executive chef for Michigan Dining, is introducing more sustainable trash fish to the menu. To get students on board with two new species—<a href="https://www.chesapeakebay.net/S=0/fieldguide/critter/blue_catfish">blue catfish from the Chesapeake Bay</a> and dogfish from the waters off Cape Cod—he created a cat vs. dog dinner challenge. Campus chefs prepared both options—the catfish was breaded with corn meal and fried, the dogfish dredged in a traditional batter—and students voted for their favorite. The dogfish won, said Turchan, mostly because students are used to a battered and fried preparation. Now the two are widely accepted in the dining halls in preparations like fish and chips and fish tacos.</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/6971" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>3. Sweet smell of success</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/dining-room-set.jpg?itok=xsneE1gJ" width="787" height="465" alt="" /></div><div class="slide-caption"><p>After a presentation on food as medicine, attendee Rocky Dunnam—executive chef at <a href="https://www.bivinspointe.org/">Bivins Pointe</a>, a senior-living facility in Amarillo, Texas—shared his idea of using scents to trigger food memories with Alzheimer’s patients. “We use smell technology to infuse the dining room with cooking aromas at dinnertime, and consumption has gone up since we introduced this,” he says. Bivins Pointe is a cook-and-chill operation, but the smell technology allows the scent of roasting meat to waft through the dining room during a meal even though the roast has been cooked hours before, Dunnam says.</p>
</div></div>
</div></div><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/6972" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>4. Baby steps toward sustainability</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/sustainability.jpg?itok=V7a8Beks" width="787" height="465" alt="sustainability" /></div><div class="slide-caption"><p>Ramping up sustainability is an ongoing mission for Michigan Dining, says <a href="http://www.foodservicedirector.com/ideas-innovation/going-green/articles/director-of-sustainability-redefines-university-of-michigan">Keith </a><a href="http://www.foodservicedirector.com/ideas-innovation/going-green/articles/director-of-sustainability-redefines-university-of-michigan">Soster</a><a href="http://www.foodservicedirector.com/ideas-innovation/going-green/articles/director-of-sustainability-redefines-university-of-michigan">, director of student engagement</a>. In addition to introducing composting, recycling, campus pulpers and other major initiatives, several recent smaller steps have caught on with students. “Meatless Mondays changed to Plant-Based Mondays last year, and now we’re renaming it Sustainable Mondays,” Soster says. “We want to sound like we’re giving something to students rather than taking something away.” Two other “small” changes that are proving very effective: Food is served on small plates to reduce waste, and Michigan Dining sources apple seconds from a local farm—smaller fruit that is rejected by supermarkets but perfect for student meals, he says.</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full field-collection-view-final"><div about="/field-collection/field-enhanced-slideshow/6973" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>5. Easing the labor shortage </h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/dishwasher.jpg?itok=89tU5duh" width="787" height="465" alt="dishwasher" /></div><div class="slide-caption"><p>Filling jobs continues to be a huge challenge for noncommercial chefs, complicated by the application process and other criteria, says Matthew Cervay, system executive chef for Geisinger Health System in Pennsylvania. A dishwasher wants to start working right away, but it takes over two months to get the background checks done, drug testing and other pre-employment tasks, he says. Cervay is working with HR to speed the process for certain BOH positions and creating more meaningful benefits packages. “Vacation time is not important to all employees; some just don’t understand the concept,” he says. But they do understand training to improve skill level, pay raises and other benefits. </p>
</div></div>
</div></div></div></div></div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-above"><div class="field-label">Article Keywords:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/article-keywords/chefs" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">chefs</a></div><div class="field-item odd"><a href="/article-keywords/food-safety" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food safety</a></div><div class="field-item even"><a href="/article-keywords/sustainability" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">sustainability</a></div></div></div><div class="field field-name-field-next-slideshow field-type-node-reference field-label-above"><div class="field-label">Next Slideshow:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/menu-development/chefs-council/articles/chefs-council-predicts-breakout-trends-2017">Chefs’ Council predicts the breakout trends of 2017</a></div></div></div><span property="dc:title" content="5 great ideas gathered at a chefs’ conference" class="rdf-meta element-hidden"></span>Tue, 17 Oct 2017 16:56:55 +0000pcobe@winsightmedia.com87756 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/ideas-innovation/emerging-trends/articles/5-great-ideas-gathered-chefs-conference#commentsDon’t cry over cut onionshttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/don-t-cry-over-cut-onions
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even" property="dc:title"><h1>Don’t cry over cut onions</h1></div></div></div><div class="field field-name-social-share-01 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-social-share--2" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-social_share' class='boxes-box'><div class="boxes-box-content"><div class="social-share">
<a target="_blank" href="https://www.facebook.com/sharer/sharer.php?u=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-fb.jpg" /></a>
<a target="_blank" href="https://plus.google.com/share?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-gg.jpg" /></a>
<a target="_blank" href="https://www.linkedin.com/shareArticle?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-li.jpg" /></a>
<a target="_blank" href="https://twitter.com/intent/tweet?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-tw.jpg" /></a>
<a target="_blank" href="https://mail.google.com/mail/u/0/?view=cm&fs=1&to&su=food+safety&body=http://www.foodservicedirector.com/taxonomy/term/1405/feed&ui=2&tf=1"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-em.jpg" /></a>
</div></div></div> </div>
</div>
</div></div></div><div class="large-right"><div class="media-image"><a href="/ideas-innovation/steal-this-idea/articles/don-t-cry-over-cut-onions"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/300_x_225/public/onion-slices.jpg?itok=A0FArhuP" width="300" height="225" alt="onion slices" title="" /></a></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.</p>
</div></div></div><div class="stronger"> Sam Schiffer</div><div class="stronger">Line cook</div><div class="stronger">Di Alba</div><div class="field field-name-steal-this-idea-icon field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-steal-this-idea-icon--2" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-steal_this_idea_icon' class='boxes-box'><div class="boxes-box-content"><div class="large-8 columns">&nbsp;</div><div class="large-4 columns"><a href="/ideas-innovation/steal-this-idea/webform"><img alt="Steal This Idea" class="right" src="/sites/all/themes/custom/fsd2016/images/haveanidea.jpg" /></a></div></div></div> </div>
</div>
</div></div></div><div class="stronger">Los Angeles, CA</div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Related Topics:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-safety">food safety</a></span></div><div class="field-item odd"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-sensitivities">food sensitivities</a></span></div></div></div><div class="field field-name-related-articles field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="stub"><span>Related Content</span></div><div class="related-node item-1"><a href="/ideas-innovation/steal-this-idea/articles/partner-librarians-during-summer-meals">Partner up with librarians during summer meals</a><span>9/15/2017</span></div></div></div></div><div class="field field-name-oas-jx-x10 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-articles-oas-x10--2" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-articles_oas_x10' class='boxes-box'><div class="boxes-box-content"><script type="text/javascript">
<!--
OAS_url = 'http://oasc18009.247realmedia.com'; // Your OAS cname
OAS_sitepage = 'www.foodservicedirector.com/taxonomy/term/1405/feed';
OAS_pos = 'x10'; // Target Position
OAS_query = ''; // Search Terms/Keywords ñ remove "Keyword" from query string and from variables in
var OAS_RN = new String (Math.random());
var OAS_RNS = OAS_RN.substring (2,11);
document.write('<scr' + 'ipt type="text/javascript" src="' + OAS_url + '/RealMedia/ads/adstream_jx.ads/' + OAS_sitepage + '/1' + OAS_RNS + '@' + OAS_pos + '?' + OAS_query + '"></scr' + 'ipt>');
// -->
</script>
<noscript>
<a href="http://oasc18009.247realmedia.com/RealMedia/ads/click_nx.ads/OAS_sitepage/@x10">
<img src="http://oasc18009.247realmedia.com/RealMedia/ads/adstream_nx.ads/OAS_sitepage/@x10" border="0" />
</a>
</noscript></div></div> </div>
</div>
</div></div></div><div class="field field-name-post-date field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">October 15, 2017</div></div></div><span property="dc:title" content="Don’t cry over cut onions" class="rdf-meta element-hidden"></span>Sun, 15 Oct 2017 21:56:52 +0000eadams@winsightmedia.com87708 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/don-t-cry-over-cut-onions#commentsStraight from the diner: Firsthand stories drive the message homehttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/straight-from-diner-firsthand-stories-drive-message-home
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even" property="dc:title"><h1>Straight from the diner: Firsthand stories drive the message home</h1></div></div></div><div class="field field-name-social-share-01 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-social-share--3" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-social_share' class='boxes-box'><div class="boxes-box-content"><div class="social-share">
<a target="_blank" href="https://www.facebook.com/sharer/sharer.php?u=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-fb.jpg" /></a>
<a target="_blank" href="https://plus.google.com/share?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-gg.jpg" /></a>
<a target="_blank" href="https://www.linkedin.com/shareArticle?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-li.jpg" /></a>
<a target="_blank" href="https://twitter.com/intent/tweet?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-tw.jpg" /></a>
<a target="_blank" href="https://mail.google.com/mail/u/0/?view=cm&fs=1&to&su=food+safety&body=http://www.foodservicedirector.com/taxonomy/term/1405/feed&ui=2&tf=1"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-em.jpg" /></a>
</div></div></div> </div>
</div>
</div></div></div><div class="large-right"><div class="media-image"><a href="/ideas-innovation/steal-this-idea/articles/straight-from-diner-firsthand-stories-drive-message-home"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/300_x_225/public/girl-with-food-allergies.jpg?itok=gMjr8MCU" width="300" height="225" alt="food allergies" title="" /></a></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>I brought in a student with food allergies to talk in front of foodservice staff as part of their training; it was very impactful, and people still talk about it.</p>
</div></div></div><div class="stronger">Lindsay Haas</div><div class="field field-name-field-idea-category field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Idea Category:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/idea-categories/training" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Training</a></div></div></div><div class="stronger">Culinary and Nutrition Support Specialist</div><div class="stronger">University of Michigan </div><div class="field field-name-steal-this-idea-icon field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-steal-this-idea-icon--3" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-steal_this_idea_icon' class='boxes-box'><div class="boxes-box-content"><div class="large-8 columns">&nbsp;</div><div class="large-4 columns"><a href="/ideas-innovation/steal-this-idea/webform"><img alt="Steal This Idea" class="right" src="/sites/all/themes/custom/fsd2016/images/haveanidea.jpg" /></a></div></div></div> </div>
</div>
</div></div></div><div class="stronger">Ann Arbor, MI</div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Related Topics:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-safety">food safety</a></span></div><div class="field-item odd"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/food-sensitivities">food sensitivities</a></span></div><div class="field-item even"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/management">management</a></span></div><div class="field-item odd"><span class="lineage-item lineage-item-level-0"><a href="/article-keywords/training">training</a></span></div></div></div><div class="field field-name-related-articles field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="stub"><span>Related Content</span></div><div class="related-node item-1"><a href="/ideas-innovation/steal-this-idea/articles/fun-games-think-inside-box-team-building">Fun and games: Think inside the box for team building</a><span>8/22/2017</span></div></div></div></div><div class="field field-name-oas-jx-x10 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-articles-oas-x10--3" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-articles_oas_x10' class='boxes-box'><div class="boxes-box-content"><script type="text/javascript">
<!--
OAS_url = 'http://oasc18009.247realmedia.com'; // Your OAS cname
OAS_sitepage = 'www.foodservicedirector.com/taxonomy/term/1405/feed';
OAS_pos = 'x10'; // Target Position
OAS_query = ''; // Search Terms/Keywords ñ remove "Keyword" from query string and from variables in
var OAS_RN = new String (Math.random());
var OAS_RNS = OAS_RN.substring (2,11);
document.write('<scr' + 'ipt type="text/javascript" src="' + OAS_url + '/RealMedia/ads/adstream_jx.ads/' + OAS_sitepage + '/1' + OAS_RNS + '@' + OAS_pos + '?' + OAS_query + '"></scr' + 'ipt>');
// -->
</script>
<noscript>
<a href="http://oasc18009.247realmedia.com/RealMedia/ads/click_nx.ads/OAS_sitepage/@x10">
<img src="http://oasc18009.247realmedia.com/RealMedia/ads/adstream_nx.ads/OAS_sitepage/@x10" border="0" />
</a>
</noscript></div></div> </div>
</div>
</div></div></div><div class="field field-name-post-date field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">September 26, 2017</div></div></div><span property="dc:title" content="Straight from the diner: Firsthand stories drive the message home" class="rdf-meta element-hidden"></span>Tue, 26 Sep 2017 10:00:00 +0000eadams@winsightmedia.com87641 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/ideas-innovation/steal-this-idea/articles/straight-from-diner-firsthand-stories-drive-message-home#commentsSpic and span—on a schedulehttp://www.foodservicedirector.com/managing-your-business/promoting-workplace-safety-sanitation/articles/spic-span-schedule
<div class="field field-name-body field-type-text-with-summary field-label-above"><div class="field-label">Body:&nbsp;</div><div class="field-items"><div class="field-item even" property="rnews:articlebody schema:articleBody"><p>Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Having a plan signals to staff the standards you expect them to uphold. “Cleaning should be part of your culture,” says Zia Ahmed, senior director of dining services at <a href="https://www.osu.edu">Ohio State University</a>. </p>
<p>At OSU, cleaning is routine. “It’s not the deep clean, but continuous cleaning, that is the most important thing,” Ahmed says. “The more you practice that, the better off you are in terms of maintaining a facility in tip-top shape.” He believes most tasks—from sanitizing counters to cleaning out the oven cavity—should be done every day. Meanwhile, areas like the oven fan can be cleaned less frequently as preventive maintenance.</p>
<p>Other operations do practice a deep-cleaning schedule. Susan Roberson, director of nutrition services for Richmond Public Schools, says her kitchen managers use common sense to schedule cleaning. “I can’t say there’s a science of deciding that, but we just know,” she says. Daily cleaning tasks at the Virginia district include counters, equipment, floors and student-facing points like the tray line. Weekly, the department changes out mop heads and cleans the refrigerator and milk coolers; monthly, they might take a closer look at the walk-in or the windowsills.</p>
<p>Ahmed suggests operators keep in mind what’s getting dirty during everyday work, like spills from the fryer to the floor. “You want to think about the process of how cleaning is impacting another area, and follow that logic,” he says. Seeking input from staff helps with efficiency since they have real-time experience.</p>
<p>Roberson agrees. “You could have the best schedule there is and still not have a clean area because the staff has a lack of training and a lack of supplies.” She trains staff annually and conducts inspections to ensure cleaning products are used properly. Ultimately, she says, “There’s a team approach to cleaning, just like the other tasks going on inside of the building.” </p>
</div></div></div><div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even" rel="rnews:creator schema:creator">Amy McKeever</div></div></div><span property="rnews:name schema:name" content="Spic and span—on a schedule" class="rdf-meta element-hidden"></span>Mon, 24 Jul 2017 20:40:31 +0000eadams@winsightmedia.com87492 at http://www.foodservicedirector.comColleges & UniversitiesManaging Your BusinessPromoting Workplace Safety & Sanitationhttp://www.foodservicedirector.com/managing-your-business/promoting-workplace-safety-sanitation/articles/spic-span-schedule#commentsHow foodservice managers can create a culture of food safetyhttp://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-foodservice-managers-can-create-culture-of-food
<div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/profile/alaina-lancaster">Alaina Lancaster</a></div></div></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/food-safety-glove-hands.jpg" width="787" height="425" alt="food safety glove hands" /></div></div></div><div class="field field-name-field-article-summary field-type-text-long field-label-above"><div class="field-label">Article Summary:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Some staff might be nodding along during training, but silently rejecting the policies. Here’s how to make food safety procedures absolutely clear.</p>
</div></div></div><div class="field field-name-field-section field-type-taxonomy-term-reference field-label-above"><div class="field-label">Section:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/section/managing-your-business" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Managing Your Business</a></div><div class="field-item odd"><a href="/section/managing-staff" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Managing Staff</a></div></div></div><div class="field-collection-container clearfix"><div class="field field-name-field-enhanced-slideshow field-type-field-collection field-label-above"><div class="field-label">Enhanced Slideshow:&nbsp;</div><div class="field-items"><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5941" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/food-safety-glove-hands_0.jpg?itok=Nua-9xP8" width="787" height="425" alt="food safety glove hands" /></div><div class="slide-caption"><p>The <a href="http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/fresh-look-food-safety">food safety practices</a> staff are taught on the job often run contrary to the way they, say, would thaw a roast on the counter at home, said Mick Miklos, senior manager for program compliance at the National Restaurant Association, during his organization’s annual conference. “They might be nodding along with the training, but rejecting or questioning some of the premises internally,” he said. Check out how some operations are breaking bad habits and building food safety into the core of <a href="http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/what-fun-culture-can-do-your-operation#page=0">their workplace culture</a>. </p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5942" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Start a conversation</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/meeting-round-table_1.jpg?itok=9fJCRS0h" width="787" height="426" alt="meeting round table" /></div><div class="slide-caption"><p>Crafting a culture of food safety starts with an open dialogue, says Christopher Studtmann, district executive chef for Northwestern University in Evanston, Ill. All levels of management need to come together to speak honestly about their food safety needs and come out with a commitment to food safety from the entire team, Studtmann says.</p>
</div></div>
</div></div><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5943" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Break it down early</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/training-seminar_8.jpg?itok=fFzdntm1" width="787" height="426" alt="training seminar" /></div><div class="slide-caption"><p>At the University of Kansas in Lawrence, food safety training starts on the first day of onboarding. “We explain that we serve over 100,000 meals a week—it only takes one to make someone sick,” says Mark Petrino, director of dining for the school’s Kansas Memorial Unions. Management also provides each employee with a digital thermometer on day one.</p>
<p>Food safety standards are even written into the job descriptions at Puyallup School District #3 in Puyallup, Wash. Before entering the kitchens, new hires must pass an electronic training test that focuses on basic math, English and food safety, says Judy Bender, director of nutrition services and logistics support for the district.</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5944" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Designate ambassadors</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/health-inspection-thermometor.jpg?itok=0QytQBzX" width="787" height="426" alt="health inspection thermometor" /></div><div class="slide-caption"><p>Identify people who are most passionate about food safety and empower them to be leaders in their team, Studtmann says. Kansas Memorial Unions’ seasoned employees watch over new hires to ensure they are following food safety policies and procedures. The dining department also has plans to create a position with the sole job of taking food temperatures. “This will eliminate people taking the wrong temperatures and following an improper action plan when food is in the danger zone,” Petrino says. “The temp-taker’s responsibility is to make sure everyone is doing their part to ensure safe food.”</p>
<p>At Lee’s Summit R-7 in Lee's Summit, Mo., all managers and lead production staff are ServSafe certified, says Lori Danella, assistant director of nutrition for the school district. Danella is an instructor of the food safety certification course and offers workers the class at least once a year for free. </p>
</div></div>
</div></div><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5945" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Set daily reminders</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/reminder-laptop_0.jpg?itok=Qu33fE6a" width="787" height="426" alt="reminder laptop" /></div><div class="slide-caption"><p>Studtmann tries to keep the food safety conversation flowing through daily discussions. With smaller teams, Studtmann adds safety to the agenda during preservice meetings with the entire group. In larger units where he cannot meet with the entire team daily, the executive chef posts a safety topic board by the time clock. “We ask each person to sign off that they read and understand the topics, and management staff randomly quizzes the team throughout the day,” he says.</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5946" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Complete quality control checks</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/gloved-hand-cleaning-surface_0.jpg?itok=nZhG8IXD" width="787" height="426" alt="gloved hand cleaning surface" /></div><div class="slide-caption"><p>Each month, Aurora Health Care System food and nutrition employees take monthly training modules created by the team, and hospital sites conduct a monthly sanitation inspection self-peer review and site audit. The Milwaukee-based corporate team conducts two random peer reviews and site audits per year at each site across the organization. </p>
<p>Coppell Independent School District in Coppell, Texas, also completes formal walk-throughs at least twice a year and informal audits on a regular basis. During the reviews, supervisors ensure that managers have kept up-to-date Hazard Analysis and Critical Control Point records. “When central office staff are in the kitchens, we look to see that the HACCP forms are posted where they are easily accessible and being utilized,” says Amy Curry, assistant director of child nutrition for the district.</p>
</div></div>
</div></div><div class="field-item even"><div class="field-collection-view clearfix view-mode-full"><div about="/field-collection/field-enhanced-slideshow/5947" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Reward knowledge</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/gift-package.jpg?itok=_dOsZc2V" width="787" height="425" alt="gift package" /></div><div class="slide-caption"><p>Get workers' attention with contests, says Joshua Watkins, director of dining services for Palmetto Park Senior Living Community in Palmetto, Ga. “I’ve learned that staff are serious about prizes and will familiarize themselves with anything to win,” he says. “The benefit to that is with knowledge comes accountability. Once they have the knowledge, they will begin to hold their peers accountable.”</p>
<p>Not all staff make the connection between classroom safety training and how they relate to each of their daily duties, says Studtmann. “I like to spot check the staff with quick questions about the food safety practices of the task they are performing to see their knowledge of the policies,” he says. “When there are issues, it creates a teaching opportunity. When you see success, the staff should be commended and rewarded.”</p>
</div></div>
</div></div><div class="field-item odd"><div class="field-collection-view clearfix view-mode-full field-collection-view-final"><div about="/field-collection/field-enhanced-slideshow/5948" typeof="" class="ds-1col entity entity-field-collection-item field-collection-item-field-enhanced-slideshow view-mode-full clearfix">
<h2>Create consequences</h2><div class="img-responsive"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/enhanced_slideshow/public/sad-face-toast-burnt-fail_0.jpg?itok=7sLutoQx" width="787" height="426" alt="sad face toast burnt fail" /></div><div class="slide-caption"><p>A key component of food safety is accountability, says Danella. “Our managers are responsible to ensure their staff follows all safety and sanitation procedures,” she says. “If someone does not, they are subject to disciplinary action.”</p>
</div></div>
</div></div></div></div></div><div class="field field-name-field-op-related-nref field-type-node-reference field-label-above"><div class="field-label">Related Content:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/ideas-innovation/steal-this-idea/articles/allergy-free">Allergy Free</a></div><div class="field-item odd"><a href="/sponsored-content/featured-content/articles/addressing-food-safety-in-kitchen">Addressing food safety in the kitchen</a></div></div></div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-above"><div class="field-label">Article Keywords:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/article-keywords/food-safety" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">food safety</a></div><div class="field-item odd"><a href="/article-keywords/human-resources" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">human resources</a></div></div></div><div class="field field-name-field-next-slideshow field-type-node-reference field-label-above"><div class="field-label">Next Slideshow:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/managing-your-business/ensuring-food-safety/articles/fresh-look-food-safety">A fresh look at food safety</a></div></div></div><span property="dc:title" content="How foodservice managers can create a culture of food safety" class="rdf-meta element-hidden"></span>Wed, 31 May 2017 15:53:17 +0000alancaster@winsightmedia.com87286 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-foodservice-managers-can-create-culture-of-food#commentsPenn State to open 1st kosher, allergen-free stationhttp://www.foodservicedirector.com/industry-news-opinion/news/articles/penn-state-open-1st-kosher-allergen-free-station
<div class="field field-name-social-share-01 field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div id="block-boxes-social-share--4" class="block block-boxes block-boxes-simple">
<div class="content">
<div id='boxes-box-social_share' class='boxes-box'><div class="boxes-box-content"><div class="social-share">
<a target="_blank" href="https://www.facebook.com/sharer/sharer.php?u=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-fb.jpg" /></a>
<a target="_blank" href="https://plus.google.com/share?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-gg.jpg" /></a>
<a target="_blank" href="https://www.linkedin.com/shareArticle?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-li.jpg" /></a>
<a target="_blank" href="https://twitter.com/intent/tweet?url=http://www.foodservicedirector.com/taxonomy/term/1405/feed"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-tw.jpg" /></a>
<a target="_blank" href="https://mail.google.com/mail/u/0/?view=cm&fs=1&to&su=food+safety&body=http://www.foodservicedirector.com/taxonomy/term/1405/feed&ui=2&tf=1"><img alt="" src="/sites/all/themes/custom/fsd2016/images/ic-em.jpg" /></a>
</div></div></div> </div>
</div>
</div></div></div><div class="large-right"><div class="media-image"><a href="/industry-news-opinion/news/articles/penn-state-open-1st-kosher-allergen-free-station"><img typeof="foaf:Image" src="http://www.foodservicedirector.com/sites/default/files/styles/300_x_225/public/food-symbols-allergens_0.jpg?itok=N6gIB2pt" width="300" height="225" alt="" title="" /></a></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>Penn State University in State College, Pa., is opening its first kosher and allergen-free station this fall, the university announced on its website.</p>
<p>The station, to be housed in the school’s recently renovated East Food District at Findlay Commons, will offer buffet-style kosher dishes made without eggs, dairy, shellfish, fish, tree nuts, soy, peanuts, gluten, wheat and sesame. Menu items will include Southwest brisket and herb-roasted turkey with gravy.</p>
<p>The idea for the station originated from ongoing conversations between the housing and food services department and student organizations. School officials decided to combine the kosher and allergen-free concepts since students who keep kosher and those who are allergen-free often have similar dietary restrictions. They also believe that the station’s menu will appeal to Muslim students who eat a halal diet.</p>
<p>Read the full story via <a href="http://news.psu.edu/story/465987/2017/05/01/campus-life/penn-state-open-its-first-kosher-and-allergen-free-kitchen%E2%80%AF">news.psu.edu</a>.</p>
</div></div></div><div class="field field-name-field-article-keywords field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Related Topics:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/article-keywords/food-safety">food safety</a>, <a href="/article-keywords/health-and-wellness">health and wellness</a>, <a href="/article-keywords/menu-development">menu development</a>, <a href="/article-keywords/news">news</a></div></div></div><div class="field field-name-post-date field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">May 3, 2017</div></div></div><div class="field field-name-related-articles field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><div class="stub"><span>Related Content</span></div><div class="related-node item-1"><a href="/industry-news-opinion/news/articles/kosher-and-halal-works-ku-dining">Kosher and halal in the works for KU Dining</a><span>9/18/2012</span></div><div class="related-node item-2"><a href="/managing-your-business/ensuring-food-safety/articles/allergen-free-serveries-address-growing-concern">Allergen-free serveries address growing concern for students</a><span>3/20/2015</span></div></div></div></div><div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even" property="dc:title"><h1>Penn State to open 1st kosher, allergen-free station</h1></div></div></div><span property="dc:title" content="Penn State to open 1st kosher, allergen-free station" class="rdf-meta element-hidden"></span>Wed, 03 May 2017 16:44:26 +0000bgingerella@winsightmedia.com87193 at http://www.foodservicedirector.comhttp://www.foodservicedirector.com/industry-news-opinion/news/articles/penn-state-open-1st-kosher-allergen-free-station#commentsPlanning for food safety paperworkhttp://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/planning-food-safety-paperwork
<div class="field field-name-body field-type-text-with-summary field-label-above"><div class="field-label">Body:&nbsp;</div><div class="field-items"><div class="field-item even" property="rnews:articlebody schema:articleBody"><p>Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a <a href="http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/rethinking-food-safety-new-approaches">food safety program</a>—and to know what’s required, and what’s just good to have on hand.</p>
<p>In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to employees as well as a HAACP coordinator at each dining facility. “It’s grown so much and there are so many dining facilities; it’s a lot for one person to do,” says Ashley Foster, the administrative dietitian in charge of the program.</p>
<p>Foster oversees the HAACP logs, which ensure food is properly handled at each point in the kitchen. She conducts reviews of each dining facility—tracing a particular food item from its point of consumption back to receiving to make sure each step was properly handled and logged—at least twice a semester, plus once in the summer. “There’s always error, so that’s also a good educational moment for a staffer,” she says. “We fail them on that review, and then it’s a teachable moment.”</p>
<p>Though the FDA’s Food Safety Modernization Act hasn’t changed Virginia Tech’s operations (it mostly affects suppliers), Foster has been busy since Virginia adopted a new food code in the spring of 2016. Among the amendments to the new food code: Operators have to create a full HAACP plan for foods using reduced oxygen packaging methods, including identifying the potential hazards like listeria. To ensure compliance, each staff member must complete a Food Safety 100 course upon being hired, and evaluation drills are a regular part of training.</p>
<p>Not all paperwork is essential, but it might be useful anyway. Virginia Tech retains its HAACP logs for 60 days in case a student gets sick and delays reporting the illness. Foster and her team could still trace back whatever the student ate to find out where the lapse in food safety occurred, if any.</p>
<p>Virginia Tech’s health inspector has also been an asset to the university, giving Foster feedback on her HAACP plans and training employees on the ServSafe program in his spare time. “If there’s any question I have, we can ask him,” Foster says.<br /> </p>
</div></div></div><div class="field field-name-field-op-author field-type-node-reference field-label-above"><div class="field-label">Author(s):&nbsp;</div><div class="field-items"><div class="field-item even" rel="rnews:creator schema:creator">Amy McKeever</div></div></div><span property="rnews:name schema:name" content="Planning for food safety paperwork" class="rdf-meta element-hidden"></span>Fri, 14 Apr 2017 11:00:00 +0000Kim Collie87121 at http://www.foodservicedirector.comB&IColleges & UniversitiesHospitals & Long-term CareK-12 SchoolsSenior LivingManaging Your BusinessEnsuring Food Safetyhttp://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/planning-food-safety-paperwork#comments